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Results 1-4 of 4 (Search time: 0.001 seconds).
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Item hits:
Issue Date
Title
Author(s)
2018
Quality of string-hopper prepared from high and low amylose rice
Kemashalini, K.
;
Prasantha, B.D.R.
2018
Physico-chemical properties of high and low amylose rice flour
Kemashalini, K.
;
Prasantha, B.D.R.
;
Chandrasiri, K.A.K.L.
2021
Development of spicy-snack incorporated with palmyrah (Borassus Flabellifer) tuber flour
Udari, R.A.H.
;
Mary, J.
;
Kemashalini, K.
2018
Rheological behaviour of high amylose and low amylose rice flour
Kemashalini, K.
;
Prasantha, B.D.R.
Discover
Author
3
Prasantha, B.D.R.
1
Chandrasiri, K.A.K.L.
1
Mary, J.
1
Udari, R.A.H.
Subject
3
Amylose
2
Rice flour
2
Viscosity
1
Bakery
1
Crude fat
1
Crude protein
1
Damaged starch
1
Metalized polypropylene
1
Palmyrah tuber flour
1
Physico-chemical
.
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Date issued
3
2018
1
2021
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4
true